I have been cooking a lot lately, blogging not so much... but here's some fun stuff for this weekend.
I signed up for home delivery of organic produce from Washington's Green Grocer. I'm very excited about this! Here's my first week's haul... romaine lettuce, apples, bananas, oranges, pears, yellow squash, russet potatoes, parsnips, green beans and butternut squash. I plan to have a good time experimenting with things... like trying a roasted parsnip and pear soup tomorrow, hopefully. Plus I plan to make my first beef stew, hooray!
This afternoon I tried another new recipe - Arroz Con Pollo.
This was originally for a crock pot, and used chicken pieces, but I made it with cubed chicken tenders and cooked it in a big soup pot on the stove instead.
1 lb chicken, cubed
1 can Italian-style stewed tomatoes (or no salt added)
1 jar roasted red peppers, drained (slice into strips if you want, but I left them whole)
1 cup chicken broth (low sodium, low fat preferably)
1 bag frozen peas
1 package Spanish-style yellow rice with seasoning
1 tsp garlic powder or garlic salt
First I browned the chicken in a little olive oil in the soup pot. I added about 1/2 onion, diced, as well, and 1 tsp black pepper.
Then add all ingredients, bring to a boil, and let simmer. Stir often. It took about an hour for the rice to cook and plump up and absorb most of the liquid. Tasty.
Here it is cooking:
And here it is dished up for lunches:
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5 years ago